材料
沙葛半斤
蝦乾1兩
本菇半包
薑3片
調咪料
生抽2茶匙
题1/3茶匙
水半杯
調匀
獻汁
粟粉1茶匙
水3湯匙
調匀
做法:
01 本菇去掉末端,洗淨,蝦乾用水洗淨。
02 沙葛撕去外皮,洗凈,切片。
03燒熱鑊下油1湯匙,下薑片及蝦乾炒香,加入沙葛炒匀,下調味料及本菇炒匀,加蓋蒸3分鐘,下献汁煮滾炒匀,伴葱絲即成。
Q:若買不到沙葛,可用甚麼代替?
A:可用蓮藕或馬蹄代替。
Ingredients
300g yam bean
38g dried shrimps
1/2 pack Hon Shimeji mushrooms
3 slices ginger
Seasoning
2 tsps light soy sauce
1/3 tsp salt
1/2 cup water
mixed well
Thickening Glaze
1 tsp cornstarch
3 tbsps water
mixed well
Method
01 Cut the roots off the Hon Shimeji mushrooms. Rinse well and drain. Rinse the dried shrimps with water.
02 Peel yam bean and rinse well. Slice thinly.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger and dried shrimps until fragrant. Add yam bean and stir well. Add seasoning and Hon Shimeji mushrooms. Stir further. Cover the lid and cook for 3 minutes. Add thickening glaze and stir until it boils. Sprinkle shredded spring onion on top. Serve.
Q:What else can I use if I can’t get any yam bean from the market?
A:You may use lotus roots or water chestnuts instead.